Every year I make a large, extremely gooey pecan pie for my step-grandfather, Norval. Norval has great taste, especially in his pies. He likes his pecan extremely thick and rich with brown sugar filling and not too many pecans. These chocolate bourbon pecan bars are inspired by him and are made extraordinarily decadent with a chocolate bourbon-infused filling on top of a rich shortbread crust.
One bite and you won’t be able to stop ‘mmm’ing’ and longing for a tall cup of coffee. Pro Tip: If you love gifting cookie boxes for the holidays, these bars are a great addition.
Keep reading for all the details on how to make these chocolate bourbon pecan pie bars from Elizabeth van Lierde’s new cookbook, Everyday Entertaining.
- 1 1/2 cup all-purpose flour
- 1 ½ sticks unsalted butter, cold and diced
- ¼ cup sugar
- ¼ cup finely chopped pecans
- 5 tbsp ice-cold water
- 2/3 cup brown sugar
- 6 tbsp all purpose flour
- 1 tsp kosher salt
- 1 ½ cups corn syrup
- 4 eggs
- 1 tbsp bourbon or whiskey
- 1 ½ chopped pecans
- 4 ounces bittersweet chocolate, chopped
- Preheat the oven to 350 F. Line a 13”X9” baking pan with parchment paper and spray sides with nonstick spray.
- For crust: combine flour, butter and sugar into a bowl fitted with a stand mixer or hand mixer. Beat at medium speed until the mixture resembles coarse crumbs. Stir in chopped pecans and ice cold water until the mixture starts to stick together.
- Press crust mixture evenly onto the bottom of the prepared baking pan. Bake for 18-20 minutes or until the edges are lightly golden brown.
- To make filling, combine brown sugar, flour, and salt into a large bowl, whisk until combined. Add in corn syrup, eggs, and bourbon and mix well. Stir in pecans and chocolate. Spread filling mixture evenly over the crust. Bake for 30-35 minutes or until the filling is set when the pan is slightly jiggled.
- Cool bars completely for 30-40 minutes before slicing.
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